Home » Baking Recipes » Biscuits » Flapjacks » Jammy Flapjacks: Only Three Ingredients
| | |

Jammy Flapjacks: Only Three Ingredients

ByChoclette
Jump to Recipe

A quick and simple recipe to get something sweet and delicious onto the teatime table in record time. These jammy flapjacks contain only three ingredients and can be gluten-free if you use the right oats. For extra pizazz you can drizzle some chocolate over the top if you like.

Plate of three ingredient jammy flapjacks.

Leftovers seem to be the name of the game at the moment, with all the post Easter talk of ways of using up leftover chocolate. A couple of my recipes even got a mention in The Guardian.

When I heard that this month’s Tea Time Treats was all about preserves, my brain somewhat guiltily turned to my stash of ancient jam. I make jam and have all sorts of fanciful ideas of throwing tea parties with grand cakes and scones, jam and cream. I do manage it occasionally, but rarely often enough to use up all the jam I make.

Jammy Flapjacks

Once upon a time, I made this most delicious fig, apple and pomegranate jam. Eighteen months on and I still have a couple of jars of it left. Or I did have; I’ve just used one of them up in these jam flapjacks. Instead of making flapjacks with sugar and golden syrup, I thought I’d try making some with jam. This seemed a good flavour to use as it’s quite tart and I didn’t want my flapjacks to be sickly sweet, especially as I was going to use a whole jar.

Three Ingredient Jam Flapjacks.

These jam flapjacks have to be the quickest bake I’ve ever made. The recipe is so simple. Luckily, they turned out to be rather good and I’m feeling pleased with myself for discovering another way of using jam.

I also had some chocolate sauce leftover from my Easter bundt cake, which in itself was leftover from the Easter egg ice-cream. This really is the last of it – honest! I warmed it up and drizzled it over the flapjack in an attempt to make them slightly more sophisticated.

Some of the flapjacks went to the workmen who were putting up a fence in next door’s garden. I’m very excited about this as we have our privacy back again. A couple of years ago, the neighbours  chopped down the hedge and it’s been a bit trying to say the least.

Raspberry Jam Flapjacks

So far, raspberry jam flapjacks have been our favourite. I’ve made them a number of times now and I’m convinced that these jammy flapjacks are the best way to use up jam. They’re soft and chewy rather than hard and crisp, so you won’t be breaking any teeth on these jammy flapjacks.

Plate of three ingredient jam flapjacks.

Oats Win Out

I was also rather excited to find I’d won a £20 voucher from Your Liskeard to spend in local shops by sending in a photo of the oats I’d bought to make these jam flapjacks. There is a weekly prize for a photo that shows something bought from a local shop. What a fabulous way of to promote Liskeard’s retailers.

Other Recipes Using Jam You Might Like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these jam flapjacks, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more flapjack recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.

Choclette x

Jammy Flapjacks. PIN IT.

Plate of three ingredient jammy flapjacks.

Jammy Flapjacks – The Recipe

Plate of three ingredient jammy flapjacks.
Print Pin
5 from 1 vote

Three Ingredient Jammy Flapjacks

A quick and simple recipe to get something sweet and delicious onto the teatime table in record time. Chocolate drizzle is optional.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: flapjacks, jam, leftovers, oats, quick
Servings: 12 flapjacks
Calories: 231kcal
Author: Choclette @ Tin and Thyme

Ingredients

  • 8 oz rolled oats (porridge oats) (230g) ensure they are gluten-free if needed
  • 4 oz unsalted butter (110g)
  • 14 oz jar of jam (400g) I used fig, apple & pomegranate
  • chocolate or chocolate sauce for drizzling (optional)
Metric – US Customary

Instructions

  • Melt the butter and jam in a large pan over a gentle heat.
    4 oz unsalted butter, 14 oz jar of jam
  • Add the oats and stir until all combined.
    8 oz rolled oats (porridge oats)
  • Press into a greased 8″ (20 cm) sq tin or cake mould and bake at 180℃ (350℉, Gas 4) for 25 to 30 minutes when the top should be golden brown.
  • Drizzle with some melted chocolate or chocolate sauce if desired (I melted down some leftover chocolate sauce).
    chocolate
  • Leave until cool, then cut into 12 pieces.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 231kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 13mg | Potassium: 94mg | Fiber: 2g | Sugar: 16g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.
Share on Facebook

Sharing Those Jammy Flapjacks

I’m sending these jammy flapjacks off to the ever groaning Tea Time Treats table. Who’s going to join me there? It just so happened that Karen chose Jams, Curds and Preserves as this month’s theme.

As I cut these into fairly small squares and tried to make them look, er, dainty, I’m also entering my jammy flapjacks into Treat Petite with Cakeyboi and The Baking Explorer. The theme is Spring into Easter this month. Whilst the flapjacks aren’t specifically spring like, they are drizzled with chocolate. Now if that doesn’t make you think of Easter, nothing will 😉

The mega amount of leftovers used in this recipe qualifies me for the No Waste Food Challenge from Elizabeth’s Kitchen. This month it’s hosted by JibberJabberUK.

And such a frugal recipe as this just has to be added to Credit Crunch Munch which is hosted over at Fab Food 4 All and Fuss Free Flavours.

As the oats were bought from our local health food shop and won a prize for me into the bargain, I am entering these oaty flapjacks into Shop Local over at Elizabeth’s Kitchen.

Finally, as these saucy jammy flapjacks are definitely my idea of fun, I’m sending them off to Laura at I’d Much Rather Bake Than … for her monthly Biscuit Barrel challenge.

Share on Pinterest Share on WhatsApp Share on Reddit
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




70 Comments

  1. Second try today. I wanted to finish a few jars of old jam again. I added 40 g of honey and 40 grams of seeds: linseed and black sesame. After baking I melted 100 g of dark chocolate + 25 g milk and covered the flapjacks with it. Just had a piece with my tea: nice !

    Reply

    1. Wow, you really went to town Henk. I like the idea of the seeds and chocolate obviously. I made some of the chocolate coconut ones today, only I added rum and used coconut oil instead of butter.

      Reply

  2. When I read this recipe I decided to have a go and put the oven on straight away. I used 285 grams of rosehip-confiture (beginning of mould and needed finishing asap) and 115 grams of plum-jelly (jar from 2008 and still tasty). What a great recipe this is ! Even without the chocolate it is really good. Pleasant taste and texture and another great way to finish some jam. Quick and easy to make. Many thanks !

    Reply

    1. Ooh yes, rose and plum sound like a lovely combination Henk. Quick and easy make flapjacks a firm favourite. Glad you liked them and thanks for letting me know.

      I have jam going back a few years too, but my mother wins the prize with 15 year old jars of jam that are still usable.

      Reply

  3. Apologies for the delay in commenting – I lost track of time with the new website revamp and your entry ended up being the only one for April! So, I’ve saved it over and added it to the May #ShopLocal challenge instead. Your flapjacks looks amazing! I don’t know why flapjacks are something I’ve never tried making before, but I do enjoy eating them! Thanks so much for linking up with #ShopLocal

    Reply

  6. My husband would love these as he’s a runner and is alway wanting more oaty flapjacks made for him. I’m sure there’s a jar of plum jam in the back of the cupboard as well! Thanks for linking again to this month’s No Waste Food Challenge.

    Reply

  8. This is genius! I always have half-finished jars of jam lurking around the place, now I know what to do with them!

    Reply

  13. How interesting! Here in America another name for pancakes is flapjacks. So, I had no idea what these were and had to google “flapjacks in the UK” LOL Then it made sense. They look delicious! I love new ways to use jam. I frequently put it in breakfast casseroles.

    Reply

    1. Ah, that’s interesting Stephanie. I knew flapjacks were something else in the states, but hand’t realised they were pancakes. Now I’m wondering what a breakfast casserole is.

      Reply

  16. Love the idea of using jam,I’ve still got freezer jam left from last year. I added peanut butter to some flapjacks recently which (if you like peanuts) were very moorish.

    Reply

  17. Ooh these look really tasty! I love flapjacks and they just look so lovely, not dry and crumbly but all soft and chewy like a good flapjack should be! Definitely a recipe for the try out book! xxx

    Reply

  21. What a fabulous, fruity, time saving idea! Hasn’t thought that of that one myself. Do I need to watch the jam from burning though…does it burn quicker easier than syrup? X

    Reply

  25. I know what you mean about left over jam. I try not to make too much and get a few jars of my Mum’s best raspberry jam for those occasional scones or hot cross buns. Your flapjacks look fantastic, I love the criss cross of chocolate sauce.

    Reply

  34. great quick recipe and lovely mention in the guardian – I have made a few batches of jam with berries and plums this summer and am surprised at how quickly it has gone – quite a few jars were presents but E and Sylvia love it far more than me – though I am thinking how good my plum and raspberry would be in flapjacks (with maybe some white choc chips)

    Reply

    1. Plum and raspberry jam sounds so good and I bet it’s a wonderful colour too. Sounds like some of it really should make it’s way into a flapjack – especially paired with white chocolate.

      Reply

    1. Oh yes, marmalade flapjacks would be perfect. Like the jam I used, the result wouldn’t be too sweet and would have such a lovely flavour. I’m thinking marmalade and melted chocolate.

      Reply

  36. This is a brilliant idea! I’ve seen flapjacks that use a little but of jam for an added flavour but not any that replace all that syrup. Plus, homemade jam is so much nicer =)

    Reply